Description
Slow Cooker Salisbury Steak Meatballs Recipe. This dish is like a cozy hug on a chilly evening, bringing together the rich flavors of beef and mushrooms in a way that feels both comforting and indulgent.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 cup sliced mushrooms
- 1 packet onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Shape the mixture into 1-inch meatballs and place them on a plate.
- Optional: Sear the meatballs in a skillet with olive oil until browned on all sides.
- In the same skillet, sauté sliced mushrooms, then add beef broth, onion soup mix, and Worcestershire sauce. Stir to combine.
- Transfer the meatballs to a slow cooker and pour the mushroom gravy over them.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Let the meatball mixture chill for 30 minutes before shaping.
- Leftovers can be stored in the fridge for up to 3 days.
- Meatballs can be frozen for up to 3 months.
- Serve over mashed potatoes, egg noodles, or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg